Cut 2-3 inches off the woody bottom of the asparagus. Blanch the asparagus in boiling water with sea salt for 3-4 minutes until al dente. Then immediately place them into cold water and place on kitchen paper to drain.
Blanch the samphire in boiling water (without salt) for 15 seconds and rinse immediately in a ball sieve with cold water. Drain well.
Cut the chives into 2-3 centimeter pieces.
Slice the radishes into paper-thin slices and place them in ice-cold water for 1-2 minutes for extra crunch.
Halve the avocados, remove the stone and scoop the pulp from the halves with a spoon.
In a low wide dish, mash the pulp with a fork, add sour cream, lime juice and lime zest.
Crumble three-quarters of the feta over the mashed avocado and mix together. Season with sea salt and ground black pepper.
Scoop the avocado mixture back into the skin and smooth the top with a palette knife.
Cover the avocado with pieces of asparagus, radishes, samphire and crumble over the remaining feta.
Fry the quail eggs; Heat a non-stick frying pan with a little olive oil, break open an egg with the tip of a small knife and gently slide the egg into the pan. Make sure to keep the yolk whole. Fry the eggs on low heat until the egg white has set.
Place the egg on top of the avocado and decorate with basil leaves.